Pepper Jack Meat Loaf Recipe
Pepper Jack Meat Loaf Recipe photo by Taste of Home

Pepper Jack Meat Loaf Recipe

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For a simple yet sensational dinner, try this recipe. This is a quick way to put a zesty twist on a traditional main dish.—Debra Hartze, Zeeland, North Dakota
TOTAL TIME: Prep: 20 min. Bake: 55 min. + standing
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 55 min. + standing
MAKES: 6 servings


  • 1 egg, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1/4 cup chopped onion
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 cup (4 ounces) pepper jack cheese, divided
  • 1 cup salsa, optional

Nutritional Facts

1 serving (1 each) equals 331 calories, 16 g fat (7 g saturated fat), 111 mg cholesterol, 681 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein.


  1. In a large bowl, combine the egg, bread crumbs, onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
  2. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Yield: 6 servings.
Originally published as Pepper Jack Meat Loaf in Quick Cooking January/February 2002, p7

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Oct. 6, 2015

"Mmmm delish! After I read the reviews, I added an extra egg....c'est magnifique!"

Reviewed Sep. 8, 2014

"Very good, the pepper jack cheese gave it a great flavor. I also topped it with a little salsa for extra flavor."

Reviewed Aug. 14, 2013

"I found this recipe in my Taste of Home magazine 9 years ago. I just love it and my little girl even loves it! Very flavorful and easy to make. It's a keeper for sure!"

Reviewed Jun. 10, 2011

"the first time I made this I thought it was a litttle dry so the next time I only used a half of a cup of breadcrumbs and added a half of a cup of salsa to the meat mixture. Big improvement in taste and texture"

Reviewed Feb. 10, 2010


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